These little Swiss cakes have a biscuity crisp and rocky top similar in texture to a buttery shortbread but the insides are deliciously soft and spongy packed with tasty vanilla flavours. Finish with a simple sprinkle of icing sugar and a dollop of sweet jam for the perfect teatime treat.
Scoop the mixture up with a tablespoon and scrape into each of the paper cases. Level the tops a little but keep it a little bumpy as then the cakes will bake into cute little rocky mountains.
Bake on the middle shelf for 15-20 minutes. When baked the cakes will be lightly golden with some of the peaks tinged more golden, and a skewer popped in to the centre comes out clean. Cakes will also feel firm to touch.If using a fan oven check after 15 minutes as fan ovens tend to bake faster.
Leave the cakes in the baking tray to cool for 10-15 minutes before removing and cooling completely on a wire rack.
Decorate:
Dust icing sugar over each cake and place a small dollop of fruit jam on each. Alternatively a halved glace/candied cherry or other small vegan sweet could replace the jam.
1 tablespoon icing sugar, 6 teaspoon fruit jam
Notes
Nutritional data is provided for guidance only and is not intended to be a strict calculation as ingredients vary.
Swiss cakes can be stored in a cool, dry area within a cake tin or plastic container for up to 2-3 days. Also wrapping in a layer of kitchen foil will help keep the cakes fresher for longer.
If the cakes are being stored in a warm environment then storing in the refrigerator may be best.
Or freeze [undecorated] for up to 2-3 months.
Any fruit jam or preserve can be used to decorate.